What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis.
Food Res Int
; 157: 111272, 2022 07.
Article
in En
| MEDLINE
| ID: mdl-35761584
ABSTRACT
The trends related to ohmic heating technology in food processing were evaluated using bibliometric analysis based on the scientific literature published in the last decade. Publications from Turkey, Brazil, and Iran represent 32% of all publications. Most studies have targeted the definition of the best combinations of operational parameters for application in different food matrices and their possible effects on the food properties. In addition, a tendency to use ohmic heating as an alternative technology for pasteurization was observed. Future studies should develop mathematical models that evaluate process parameters and food characteristics in the inactivation of microorganisms and enzymes and maintenance of bioactive compounds, the study of the non-thermal effect of electromagnetic waves on the food quality, the evaluation of the processing conditions and food physicochemical properties in the electrode corrosion and migration of metal ions to the treated food, and improvements of homogeneity during processing. This study was the first to perform a bibliometric analysis based on scientific literature concerning ohmic heating in food processing and presented the challenges, future trends, and evolution of scientific research.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Hot Temperature
/
Heating
Type of study:
Prognostic_studies
Language:
En
Journal:
Food Res Int
Year:
2022
Document type:
Article
Affiliation country:
Brasil